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6 Servings
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10 min prep.
10 min cook. |
Easy
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Ingredients
2 lbs green pencil asparagus
6 slices Iberian ham (I use Paleta Iberica de Pura Bellota)
3 oz fresh goat cheese
½ tbsp dried thyme
2 tbsp olive oil
18 hazelnuts
Ground black pepper
Place water in the bottom half of a steamer pan. Add salt and bring to a boil.
In the meantime, trim the dry ends of the asparagus. Peel the stalks if necessary and wash them before placing them in the top half of the steamer pan.
Steam for 8 to 10 minutes depending on the thickness of the asparagus. Remove from the heat and place on a plate to cool.
Divide the asparagus into 6 equal portions and place them on individual plates.
Brush the asparagus with olive oil.
Slice the goat cheese into 6 thin slices and put them on the asparagus. Put the thyme into the remaining olive oil and brush the goat cheese with this mixture. Season with black pepper. Don’t add salt as the ham is salted enough.
Wrap the asparagus and cheese with the Iberian ham.
Cut the hazelnuts in halves and place them on the bundles.
2 lbs green pencil asparagus
6 slices Iberian ham (I use Paleta Iberica de Pura Bellota)
3 oz fresh goat cheese
½ tbsp dried thyme
2 tbsp olive oil
18 hazelnuts
Ground black pepper
Place water in the bottom half of a steamer pan. Add salt and bring to a boil.
In the meantime, trim the dry ends of the asparagus. Peel the stalks if necessary and wash them before placing them in the top half of the steamer pan.
Steam for 8 to 10 minutes depending on the thickness of the asparagus. Remove from the heat and place on a plate to cool.
Divide the asparagus into 6 equal portions and place them on individual plates.
Brush the asparagus with olive oil.
Slice the goat cheese into 6 thin slices and put them on the asparagus. Put the thyme into the remaining olive oil and brush the goat cheese with this mixture. Season with black pepper. Don’t add salt as the ham is salted enough.
Wrap the asparagus and cheese with the Iberian ham.
Cut the hazelnuts in halves and place them on the bundles.
"It is a pretty and easy appetizer recipe. The hazelnuts add a crunchy note which I love. You can serve it with slices of fresh baguette. It will go perfectly with the cheese and hazelnuts.
I use Paleta Iberica de Pura Bellota. If you have difficulty finding Iberian ham you can replace it with your favorite cured ham." ~ Nathalie
I use Paleta Iberica de Pura Bellota. If you have difficulty finding Iberian ham you can replace it with your favorite cured ham." ~ Nathalie